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- Title
Optimization of Maillard reaction of licorice water extract to prepare edible flavorings.
- Authors
XU Chunping; CHEN Zhiqian; GUAN Tiqing; XUE Yun; WANG Xuanjing; HUANG Dongye; LIANG Yongwei; WU Yan
- Abstract
In order to optimize Maillard reaction conditions of licorice water extract, the extract and glucose caramel solution were used as raw materials, single factor experiments and response surface method were used to optimize the reaction temperature, time, pH and material solution ratio in Maillard reaction. At the same time, the browning degree, color difference and volatile components of the product were detected. The results showed that: (1)The optimal process condition was as follows: reaction temperature 140 °C, the reaction time 40 min, initial pH 6.0, and the ratio of licorice to caramel 5. (2) With the increase of reaction temperature or reaction time, the browning degree increased first and then flattened, but the color difference value L* always decreased gradually. With the increase of initial pH or the ratio of material to liquid, the browning degree increases gradually. (3) By GC-MS analysis, 45 kinds and 127.61 µg/g of volatile substances were detected in the extracts made with the optimal process conditions. This study provides a theoretical basis for the development and application of natural licorice.
- Subjects
MAILLARD reaction; FLAVOR; RAW materials; COLORIMETRY; GAS chromatography/Mass spectrometry (GC-MS)
- Publication
China Food Additives, 2023, Vol 34, Issue 3, p64
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.03.008